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Crispy Sea Bass Fillets with Herby Couscous

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A healthy and mouth-watering sea bass recipe that will tickle your taste buds and bring the flavors of Morocco to your table.The crispy sea bass fillets seasoned with salt, pepper, lemon and olive oil is served on a bed of herby couscous with fresh cherry tomatoes, rocket leaves, and black olives for extra freshness and additional nutritional value.  

 

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Ingredients

Sea-bass Fillet

Sea-bass Fillet

Couscous

Couscous

Cherry tomato

Cherry tomato

Black Olives

Black Olives

Lemon

Lemon

Green onion

Green onion

Parsley

Parsley

Rocket Leaves

Rocket Leaves

Salt

Salt

Black Pepper

Black Pepper

Vegetables Stock

Vegetables Stock

Olive Oil

Olive Oil


not included

Water

Water

Nutrition Facts

Serving 1
Amount Per Serving
Calories 843
% Daily Value*
  • Total Fat 45.6g 58 %
  • Saturated Fat 8.5g 42 %
  • Cholesterol 0mg 0 %
  • Sodium 102mg 4 %
  • Total Carbohydrate 51.9g 19 %
  • Dietary Fiber 4.6g 16 %
  • Total Sugars 1.8g %
  • Protein 57.3g %
  • Vitamin D 0mcg 0 %
  • Calcium 65mg 5 %
  • Iron 2mg 10 %
  • Potassium 336mg 7 %

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

PREPARATION

Wash the Sea-bass Fillets (preferably with water, vinegar, flour and salt)
Squeeze the Lemon
Add boiling water to the Vegetables Stock (75 ML of water for per serving)
Wash the Cherry Tomatoes and chop it into quarters

Method

  • In a bowl combine the Cherry Tomatoes, Black Olives, quarter of the Olive Oil and lemon juice (to taste) and season with salt and black pepper (to taste).
  • In another bowl put the Couscous, pour in the Vegetables Stock and cover it for 5 minutes, stir the couscous upwards with a fork.
    Add to the Couscous a quarter of the Olive Oil amount, Rocket Leaves, Parsley and Green Onion then season with salt and black pepper (to taste), leave the couscous to cool a little
  • In a frying pan over high heat, pour the remaining Olive Oil, wait until its hot, season the Sea-Bass Fillets with salt and black pepper (to taste) then add it to the frying pan (skin side down). Cook the Sea-Bass Fillets until the skin side is crispy then flip it to the other side, this process will take from 9 to 10 minutes.
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